Since becoming gluten-free due to sensitivity, my meatloaf falls apart using alternatives to saltines, panko, and breadcrumbs. I gave up long ago. Now I have a sourdough option! Sourdough breadcrumbs. And it worked! For this meatloaf I used Sourdough Wheat Sandwich Bread without the crust to make breadcrumbs. The ratio was 1 cup breadcrumbs to 1 1/2 # ground beef. The dinner meatloaf was good, but the wheat bread did impact the beef flavor. The next day meatloaf sandwich using White Sourdough Sandwich Bread with mayonnaise was terrific. Next: Use White Sandwich Bread breadcrumbs. Look at other recipes for different added ingredients and flavor profile. Worth experimenting!

The smell of homemade bread does something to a home. I cannot fully explain it, but you know it. The smell of toast before school. A loaf cooling on the counter. Warm bread waiting at the end of a long day. It changes something. Maybe it slows things down for a minute. Maybe it reminds us that someone cared enough to make something by hand. Maybe it becomes the kind of memory our kids carry with them long after the kitchen is quiet. This week, bake something simple and notice what changes; not just in your bread, but in your home. Then come back here and share it what you noticed. (maybe you have already made this observation)

This is fantastic news!!!!

How is your sourdough starter? A healthy starter should be doubling in size after feeding, have a domed top, smell tangy (not nail-polish-remover sharp), and be bubbly (big & small) all the way through. If yours isn't doing all of that yet — that's okay. Most starter problems come down to three things: temperature, feeding ratio, or flour type. Drop a photo of your starter below and tell me: - How old is it? - What flour are you using? - Where are you keeping it? Let's troubleshoot together. 👇

Welcome to April inside The Bread & Butter Way community. If you've been hanging around, watching, reading, and thinking "maybe one day I'll actually bake a loaf" — this month is for YOU. This April, we're rallying around one simple goal: your first loaf. Not a perfect loaf. Not a bakery-worthy loaf. Just your loaf — the one that proves to yourself that you can actually do this. The truth is, sourdough doesn't have to feel complicated or out of reach. It's meant to fit into YOUR life — your schedule, your kitchen, your pace. That's exactly why the free course inside this community exists. So here's your April invitation: - ✅ If you haven't started the "Your First Loaf: The Simple Way" yet — start this week. (click classroom - Your First Loaf: Start Here - Lesson 1 - ✅ If you're partway through — finish it this month. - ✅ If you've bake your first loaf — post a photo on Friday and tag it #FirstLoavesFriday No pressure. No judgment. Just a community full of people who were exactly where you are right now — and baked their way through it. Let's make April the month you stop saying "I want to try sourdough" and start saying "I made my first loaf." Comment "I'm In" if you are IN!